Ginger Wanko

Buttermilk Ranch Dressing

This Buttermilk Ranch Dressing is a keeper. It’s one of those staple recipes you can throw together quickly without having to worry about it being too perfect.

Gather a few of these “keeper” recipes and you’ll find cooking less stressful and easier in the kitchen. You’re free to CREATE and COOK, without being a slave to recipe blogs or cookbooks.

It’s been a keeper recipe for so long that I had to actually write it down as I was making it so I could share it! We love to also use it as a dip for oven baked chicken wings, and of course the celery and carrots that go along with those!

Why Homemade?

“You know you can just buy it at the store, right? Homemade dressing sounds like a lot of work.”

It’s really not! And after you make this Buttermilk Ranch Dressing - you’ll see what I mean.

  • It’s easy.

  • It tastes 10x better than bottled stuff.

  • And it’s less expensive than bottled dressings. In fact, I bet you already have all these ingredients in your kitchen right now…

A few years ago, I started experimenting with homemade dressing recipes. This recipe literally kept me from running back into the arms of my childhood favorite: Hidden Valley Ranch. (Hey - no judgement if you still throw back some HVR…that stuff is quick and easy and is delicious.)

How to Use THIS BUTTERMILK RANCH DRESSING

Keep a jar of this in the fridge to dress up your Big Ass Salads (aka “BAS”).

OR

Whip up a batch to have on hand to dip your veggies in.

If you make this recipe, tag me on Instagram @gwanko and let me know!

 
 

INGREDIENTS

1/2 c Mayo (I prefer Duke's or Sir Kensington's)

1 cup GreekYogurt (such as Fage 0 or 2%)

1/2 c buttermilk, shaken

1 tsp. dried parsley

1/2 tsp dried dill

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp sea salt

1/4 tsp ground black pepper

DIRECTIONS

  1. Add all ingredients to immersion blender container, regular blender or food processor.

  2. Blend all ingredients until smooth.

  3. Pour into mason jar. Store in fridge until ready to use.

Yield: 2 cups dressing

STORAGE:

  • Stored in the fridge (in a container with a tight fitting lid ~ I love mason jars for dressings), this dressing can last for at least 2 weeks